Cook Time: 15 min
Level: Easy
Yield: 4-6 servings
Ingredients
* 1 pound penne pasta
* 1/3 cup olive oil, plus 2 tablespoons
* 3 garlic cloves, minced
* 1/2 teaspoon red chili flakes (plus more to taste)
* 1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
* 4 Japanese eggplants, ends trimmed, thinly sliced lengthwise,
then cut into squares
* 1 pound swordfish steaks, skin removed, cut into 1-inch cubes
* 1/3 cup white wine
* 2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
* Extra-virgin olive oil, for drizzling
* 3/4 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, place a large, heavy skillet over medium-high heat. Add the
1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir
and cook until fragrant, about 1 to 2 minutes. Add the eggplant and
cook until tender, about 5 minutes. Remove the eggplant from the pan
and set aside. Season the swordfish cubes with salt and pepper.
Using the same pan, over medium-high heat, add the 2 remaining
tablespoons of olive oil and cook the swordfish until opaque, about 5
minutes. Add the white wine and cook until almost evaporated, about 2
minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta,
the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin
olive oil and sprinkle with the salt and pepper. Stir to combine.
From: foodnetwork.com
